Violet Aperitif

• 5 cooked beetroot
• 2 cucumbers
• ½ onion
• 1 garlic clove
• 2 tablespoon fromage frais
• 1 teaspoon balsamic vinegar Tabasco®
• 2 tbsp. fresh chives

Peel the cooked beetroot, remove the hard ends and cut into pieces.

Peel the cucumbers and the onion. Cut into pieces.

Juice the vegetables one by one and collect the juice.

Add the fromage frais, balsamic vinegar and Tabasco® to your taste. Mix well to blend the flavours and pour into 4 glasses.

Add the chopped chives to each glass.